-
- Prep
- 45 mins
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- Total
- 30 mins
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- Serving
- Makes
15-20
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Ingredients
| 90g Devondale Unsalted Butter |
| ¾ cup caster sugar |
| 1 teaspoon vanilla |
| 1 free range egg |
| 1¼ cups self raising flour |
| ½ cup Devondale Full Cream Fresh Milk |
| 1 teaspoon bicarbonate soda |
| Red food colouring |
| 250ml Devondale Long Life Thickened Cream |
| ½ cup icing sugar |
Directions
- Cream butter and sugar. Add vanilla and dry ingredients. Mix well. Add several drops of food colouring until it goes deep pink.
- Pour into lined bread tin. Bake at 180°C for approximately 30 minutes (depends on oven).
- Take out of oven and place in freezer. (A chilled cake is easier to work with for cutting shapes.) While chilling, combine cream and icing sugar. Whip until high peaks form. Place in piping bag and put in fridge.
- Take chilled cake out and cut into 5mm slices. Use small cookie cutters to make different shapes. Make sure cake is chilled before cutting shapes.
- To assemble, use 3 cake layers and pipe cream between layers. Decorate as you please. Try decorating with mini hearts made from red fondant.
